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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
No, partially hydrogenated shortening is generally considered unhealthy due to its high content of trans fats. Trans fats are known to raise LDL ("bad") cholesterol and lower HDL ("good") cholesterol, significantly increasing the risk of heart disease. While it offers functional benefits in baking, its health drawbacks are substantial.
Per 100g, this shortening contains approximately 884 calories and 100g of fat, with 0g protein and 0g carbohydrates. A significant portion of this fat is trans fat, which is detrimental to cardiovascular health.
No, it is not. With 884 calories per 100g and being 100% fat, it is very calorie-dense. Consuming foods high in trans fats, like this shortening, is generally associated with negative health outcomes and does not support healthy weight management.
Yes, partially hydrogenated soybean-cottonseed shortening is typically vegan. It is made from plant-based oils (soybean and cottonseed) and does not contain any animal products or dairy ingredients.
Yes, this shortening is naturally gluten-free. It is composed solely of fats derived from soybean and cottonseed oils and does not contain any wheat, barley, rye, or other gluten-containing grains.
It is primarily used in baking to create specific textures. It excels at producing flaky pie crusts, tender biscuits, and soft cakes and cookies due to its unique fat crystal structure and ability to 'shorten' gluten strands.
partially hydrogenated soybean-cottonseed household shortening is a versatile ingredient found in cuisines around the world. With 884 calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
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View all oil →Discover 0 recipes featuring partially hydrogenated soybean-cottonseed household shortening with step-by-step instructions.
Browse recipes →Yes, you can. For healthier alternatives, solid fats like butter, lard, or non-hydrogenated vegetable shortenings (often made from palm oil) can be used. However, the texture of the final product might vary slightly, as partially hydrogenated shortening has unique properties for flakiness and tenderness.
Store it in a cool, dry place at room temperature, away from direct sunlight and heat. Its hydrogenation process gives it a long shelf life and stability, preventing rancidity for extended periods.
Unopened, it can last for up to two years or more past its manufacturing date due to its stability. Once opened, it's best to use it within six months to a year for optimal quality, though it may remain safe to use for longer if stored properly.
'Partially hydrogenated' indicates the presence of trans fats, which are formed during the hydrogenation process. Trans fats are strongly linked to an increased risk of heart disease by raising 'bad' LDL cholesterol and lowering 'good' HDL cholesterol, making this a significant health concern.